Domestic

New Zealand Tablet, Volume L, Issue 36, 13 September 1923, Page 49

Domestic

By Maureen

Candied Orange Peel.

Cut the peel and remove from fruit in sections of uniform thickness. Cook in boiling water until very tender and then set aside for 24 hours. Take as much sugar as the fresh peel originally weighed with a sufficient quantity of water in which peel was cooked to dissolve it. Bring to a boil and skim. Cook the peel in this until the syrup is almost entirely absorbed; then remove and roll each strip separately, while hot, in granulated sugar. Oatmeal 'Biscuits. Quarter of a pound of fine oatmeal, quarter of a pound of flour, two ounces of butter, one dessertspoonful of castor sugar, pinch of bicarbonate of soda, about sthree-quarters of a gill of milk and water. Mix the Hour and soda, and put through a sieve. Rub the butter into the flour until it is like breadcrumbs. Sieve the oatmeal and add with the sugar. Mix all the dry ingredients together, then add gradually sufficient milk and water to make a stiff paste. Roll it out until about one-eighth of an inch in thickness. Cut into rounds or oval shapes, put on to a greased baking sheet, and bake in .a moderately hot oven for about 15 minutes. Soda Biscuits (Excellent to Serve with Cheese). Three-quarters of a pound of Hour, quarter of a flat teaspoonful of bicarbonate of soda, one ounce of butter, one yolk of egg, half a gill of water (more if required), pinch of salt. Mix the hour and soda and put through a sieve. Rub in the butter. Add the sugar, and mix all the dry ingredients together; make a hole in the centre. Beat up the yolk of egg, and add with sufficient water to make a stiff paste. Work it well together, then roll it out to about one-eighth of an inch in thickness. Cut into rounds with a fancy cutter. Prick with a fork. Put on a greased baking sheet, and cook in a moderately hot oven for about 15 minutes. Vanilla Souffle. Three yolks of eggs, 4 whites, loz of flour, 1 oz of butter, 1 gill of milk, 2 tcaspoonsful of castor sugar. teaspoonful of vanilla. Thickly butter a souffle tin which holds 1-2 pints. Tie round outside the tin a band of buttered paper; this paper must stand up three inches above the tin, and be of two layers, so as to he strong. Then melt the butter in a saucepan, add the flour, and mix it in smoothly. Pour in the milk, and stir till it boils. Let it cook slowly for two or three minutes or longer, stirring it

all the time. Take the pan off the fire, and add the sugar. Let it cool a little, then beat in the yolks of eggs one by one. Beat the whites of eggs to a stiff froth, and add them lightly to the yolks, flour, etc. Add the vanilla, and pour the mixture into the tin. Put a piece of buttered paper over the top of the paper band, and steam gently about half an hour., Then turn out carefully on a hot dish. Pour any good sweet sauce round, and serve at once, or it sinks. When Cooking a Joint. Before placing a joint into the dripping-pan sprinkle the pan over with flour,' over that a little salt, adding some good dripping or lard. A short time before removing from the oven, pour into the pan a cupful of water from boiling potatoes. On dishing, drain off the fat, pour in as much potato water as needed for gravy, bring to a boil in the pan, ‘tiering till boiling. This will make a rich brown gravy, without coloring. Household Hints. A little mustard well rubbed into the hands after peeling onions will remove the odor. Good stock for gravies can be made from the skins of carrots and onions; they contain valuable salts. Before cleaning copper kettles, fill them with boiling water. They will be found to polish more quickly. Rice-water, or a little borax dissolved in boiling water, is better than starch for stiffening voiles, cotton georgettes, and fine lace.